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Thai Coconut Curry Chicken Soup in 15 Mins

Thai Coconut Curry Chicken Soup
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A quick and flavorful Thai Coconut Curry Chicken Soup that comes together in under 25 minutes. This recipe is perfect for a weeknight meal, featuring tender chicken, creamy coconut milk, aromatic curry paste, and fresh vegetables.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon red curry paste
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cups chicken broth
  • 1 cup mixed vegetables (e.g., bell peppers, snap peas, carrots), chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
  2. Stir in red curry paste, ginger, and garlic. Cook for 1 minute until fragrant.
  3. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add mixed vegetables and soy sauce. Simmer for 10-15 minutes, or until vegetables are tender and chicken is cooked through.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier soup, add more curry paste or a pinch of red pepper flakes.
  • Feel free to substitute chicken breast for thighs. Adjust cooking time as needed.
  • Other vegetables like broccoli, mushrooms, or spinach can be used.

Nutrition

Find it online: https://whiskdaily.com/thai-coconut-curry-chicken-soup/